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Ingredientes
- 1 can waterchestnuts, coarsely minced
- 1 pkt frzn asparagus spears, thawed and liquid removed
- 1 jar pimientos, minced
- 1/2 c. minced onions
- 1 1/2 c. sharp cheddar cheese, shredded
- 1 1/2 c. lowfat milk
- 3 x Large eggs
- 3/4 c. Bisquick baking mix
- 1/2 tsp garlic salt
- 1/4 tsp pepper
- 1 jar pimientos, minced
Direcciones
- Heat oven to 400 degrees.
- Lightly grease 10" pie plate.
- Reserve 1/4 c. of the water chestnuts.
- Layer asparagus, remaining water chestnuts, 1 jar pimiento, the onion and cheese in pie plate.
- Beat remaining ingredients except reserved water chestnuts and 1 jar pimientos till smooth, 15 seconds in blender on high or possibly 1 minute with electric mixer on high.
- Pour into pie plate.
- Bake till golden and knife inserted in center comes out clean, 40 to 45 min.
- Cold 5 min.
- Garnish with water chestnuts and pimientos.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 191g | |
| Recipe makes 6 servings | |
| Calories 293 | |
| Calories from Fat 149 | 51% |
| Total Fat 16.89g | 21% |
| Saturated Fat 9.07g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 144mg | 48% |
| Sodium 488mg | 20% |
| Potassium 257mg | 7% |
| Total Carbs 20.01g | 5% |
| Dietary Fiber 1.7g | 6% |
| Sugars 6.95g | 5% |
| Protein 15.53g | 25% |
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